Jamie Oliver's BBQ Buffalo Wings & Loaded Potato Skins
ID: d00ab801...
An incredibly simple and delicious BBQ platter featuring crispy, reverse-seared buffalo chicken wings cooked on skewers for easy flipping, paired with cheesy, charred spring onion-loaded potato skins.
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🍳 Cooking Flow
Season and bake the potatoes on the grill's indirect heat zone. → Skew and season the chicken wings, then slow-cook them over indirect heat. → Simmer butter, hot sauce, Worcestershire, and honey to make the buffalo sauce. → Mash potato fillings with cheese and charred spring onions, then stuff back into skins. → Sear wings on direct heat, toss with sauce, melt cheese on the potatoes, and serve.
Cooking Steps
Brief Cooking Order
Season and bake the potatoes on the grill's indirect heat zone. → Skew and season the chicken wings, then slow-cook them over indirect heat. → Simmer butter, hot sauce, Worcestershire, and honey to make the buffalo sauce. → Mash potato fillings with cheese and charred spring onions, then stuff back into skins. → Sear wings on direct heat, toss with sauce, melt cheese on the potatoes, and serve.
Introduction
An incredibly simple and delicious BBQ platter featuring crispy, reverse-seared buffalo chicken wings cooked on skewers for easy flipping, paired with cheesy, charred spring onion-loaded potato skins.
Step 1
Fire up your BBQ grill, setting up zones for both direct and indirect heat.
Step 2
Prick the potatoes with a fork, drizzle generously with olive oil, and season with sea salt and black pepper.
Step 3
Place the seasoned potatoes on the upper warming rack (indirect heat zone), close the lid, and let them bake until tender.
Step 4
Thread the chicken wings closely side-by-side onto double skewers. Drizzle with olive oil and coat evenly with BBQ spice rub.
Step 5
Place the skewered wings on the indirect heat zone of the grill to begin a reverse sear, allowing them to cook through slowly.
Ingredients List
Important Notes
Skewering the wings makes flipping them incredibly easy and fast, saving you from turning them individually.
Utilizing direct and indirect heat zones (reverse-searing) ensures the chicken wings cook thoroughly while maintaining a crispy skin without burning.
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